How cooks put their fingers in hot sauce without burning themselves
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Bonus tip: If you want to test the heat of a surface like a pan or skillet, if you lick your finger first (or dip it in water, though water isn't as thick and doesn't stick to your finger as well) and then quickly wipe it across the surface, if the saliva immediately sizzles away, you know that it's hot. You can also do this when checking the doneness of steaks or other meats which may be extremely hot on top, such as anything coming out of the salamander/broiler.
And to add to what was said in the video, be very careful with sugary and/or fatty, very thick sauces, it's possible that if you dunk your finger up to the first or second joint instead of swiping across the top limiting the sauce to your fingerprint, it is very possible for you to still burn yourself. Think syrup or gravy.
Date: 2022-02-08
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Comments and reviews: 9
Bob
chem major. oily liquids don t boil because the molecules making them up are long, sticky hydrocarbons, which are generally too heavy to be separated from the liquid into a gas phase. At a high enough temperature, the long oily molecules will break down into smaller hydrocarbons that can escape from the liquid as a gas; these short hydrocarbons make up the smoke that oil produces when it is overheated.
As a result, I don t think you could boil oil to produce a gas, even in a vacuum. At best maybe you could get an aerosol/suspension of droplets in air?
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chem major. oily liquids don t boil because the molecules making them up are long, sticky hydrocarbons, which are generally too heavy to be separated from the liquid into a gas phase. At a high enough temperature, the long oily molecules will break down into smaller hydrocarbons that can escape from the liquid as a gas; these short hydrocarbons make up the smoke that oil produces when it is overheated.
As a result, I don t think you could boil oil to produce a gas, even in a vacuum. At best maybe you could get an aerosol/suspension of droplets in air?
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steffenvongrabau
Oil might start to boil at lower pressure, but at atmospheric pressure, the oil molecules are holding stronger together than the covalent bonds between the atoms that make up the molecules. Therefore if the temperature gets high enough, the molecules will break down instead of evaporating. If you lower the pressure, the energy needed to escape the liquid and turn into a gas gets lower, so it might be able to evaporate before breaking down.
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Oil might start to boil at lower pressure, but at atmospheric pressure, the oil molecules are holding stronger together than the covalent bonds between the atoms that make up the molecules. Therefore if the temperature gets high enough, the molecules will break down instead of evaporating. If you lower the pressure, the energy needed to escape the liquid and turn into a gas gets lower, so it might be able to evaporate before breaking down.
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LTrain
I don t think this is real scientific, but personal tolerance also plays into this. As a bartender/server, I can pick up much hotter things than I could before working this job. I have to remind myself to tell people not to touch a plate I just set down, bc it will usually hurt them.
On the other hand, my husband can handle things I won t go near he is a professional chef, and has spent decades around all types of heat sources.
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I don t think this is real scientific, but personal tolerance also plays into this. As a bartender/server, I can pick up much hotter things than I could before working this job. I have to remind myself to tell people not to touch a plate I just set down, bc it will usually hurt them.
On the other hand, my husband can handle things I won t go near he is a professional chef, and has spent decades around all types of heat sources.
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BJCMXY's
I use the same trick to wash dishes.
That said.
I had a bad accident with hot oil in November, yet now you can barely see the burn sites. and I'm pale as can be, which means scars and such typically show more easily. However, I can't see scars I gained over a decade ago, and even things from a few years ago have faded. though it may simply be that my ability to heal PROPERLY is higher than most.
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I use the same trick to wash dishes.
That said.
I had a bad accident with hot oil in November, yet now you can barely see the burn sites. and I'm pale as can be, which means scars and such typically show more easily. However, I can't see scars I gained over a decade ago, and even things from a few years ago have faded. though it may simply be that my ability to heal PROPERLY is higher than most.
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sushi
Fun fact: It s called having asbestos hands when a chef/cook can touch food that s incredibly hot with their bare hands. After years of cooking and burning yourself you just get desensitised to the heat.
Btw: you can check molten sugar with your fingers as long as you cool them down prior and keep them wet. The water acts like a protective layer. Of course be very cautious when doing so.
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Fun fact: It s called having asbestos hands when a chef/cook can touch food that s incredibly hot with their bare hands. After years of cooking and burning yourself you just get desensitised to the heat.
Btw: you can check molten sugar with your fingers as long as you cool them down prior and keep them wet. The water acts like a protective layer. Of course be very cautious when doing so.
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Seeking
I frankly wouldn't do it for the ick factor, and never have, even if technically that hot sauce is self sterilizing and the Leidenfrost effect heads off most of the possible harm. I get a little bit with a clean spoon, check it out, then put the spoon with the dirty dishes. Also it means I am less likely to get an unknown thing in a sauce.
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I frankly wouldn't do it for the ick factor, and never have, even if technically that hot sauce is self sterilizing and the Leidenfrost effect heads off most of the possible harm. I get a little bit with a clean spoon, check it out, then put the spoon with the dirty dishes. Also it means I am less likely to get an unknown thing in a sauce.
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WizardNumberNext
it is called smoke point
the thing is oil droplets (boiling water creates water droplets on contract with much cooler air) will create visual effect similar to smoke
oil doesn't really create smoke, but evaporate and then cool down enough to turn back into liquid, but small enough droplets that they continue to rise in air
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it is called smoke point
the thing is oil droplets (boiling water creates water droplets on contract with much cooler air) will create visual effect similar to smoke
oil doesn't really create smoke, but evaporate and then cool down enough to turn back into liquid, but small enough droplets that they continue to rise in air
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PhilLesh69
I worked at a restaurant in high school and the fry cook always grabbed things out of the fryer or off the grill using his bare fingers. He would grab sausages out of the boiling oil, drop them on a plate next to the fryer and then wipe his fingers immediately with a towel.
He claimed he didn't even feel the heat.
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I worked at a restaurant in high school and the fry cook always grabbed things out of the fryer or off the grill using his bare fingers. He would grab sausages out of the boiling oil, drop them on a plate next to the fryer and then wipe his fingers immediately with a towel.
He claimed he didn't even feel the heat.
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Coby
I remember my mom telling me to be careful around a fruit syrup we were making when I was little and completely disregarding her warning to find out for myself. Boiling sugar being way hotter than boiling water was probably the why I needed to receive a lesson instead of a challenge
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I remember my mom telling me to be careful around a fruit syrup we were making when I was little and completely disregarding her warning to find out for myself. Boiling sugar being way hotter than boiling water was probably the why I needed to receive a lesson instead of a challenge
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